These Oatmeal Raspberry Jam Thumbprint Cookies are soft and chewy bites of goodness! With a delicious raspberry filling nestled in the center, they’re a sweet treat everyone will enjoy.
I love making these during the weekend. The jam makes each cookie feel like a little hug of flavor! Plus, they’re super fun to make—just make sure to save some jam for yourself! 😄
Key Ingredients & Substitutions
Unsalted Butter: This ingredient gives the cookies richness. If you’re out of butter, you can use coconut oil or a plant-based butter for a dairy-free option.
Brown Sugar: It adds moisture and flavor. If you don’t have brown sugar, you can substitute it with white sugar mixed with a little molasses (1 tablespoon of molasses per cup of sugar) for a similar taste.
Old-Fashioned Rolled Oats: Rolled oats provide texture. Quick oats can work in a pinch, but you’ll miss that chewy consistency. Gluten-free oats are also available if you have dietary needs.
Raspberry Jam: While raspberry is delicious, you can switch to any jam or preserve you like, such as strawberry, blueberry, or even a citrus marmalade for a twist!
How Do I Make Sure My Cookies Stay Chewy?
To achieve that perfect chewiness, it’s important to not overmix the dough. After adding the oats, mix just until everything is combined. Also, baking them until the edges are lightly golden while keeping the centers soft is key. This way, they will firm up as they cool down!
- Beat butter and sugar until fluffy; this creates air pockets that help the cookies rise without becoming tough.
- Don’t skip rolling the dough in oats. This adds extra texture and a lovely crunch on the outside.
- Press down gently with your thumb for the indentation—don’t squish too hard!
Oatmeal Raspberry Jam Thumbprint Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 2/3 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 1/3 cup raspberry jam (or any preferred jam)
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes for preparation and another 12-15 minutes for baking. You’ll need to let them cool for about 5 minutes on the baking sheet before moving them to a wire rack. So, in total, you can expect to spend roughly 35 minutes to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper or a silicone mat. This will help prevent sticking and make cleanup easier!
2. Cream the Butter and Sugar
In a large bowl, combine the softened butter and brown sugar. Using a hand mixer or a wooden spoon, cream them together until the mixture is light and fluffy. This step is important as it introduces air into the dough, helping your cookies rise.
3. Add Egg and Vanilla
Next, beat in the egg and vanilla extract. Mix until everything is well combined and smooth. The eggs help bind all of your ingredients together, ensuring a nice cookie texture.
4. Mix Dry Ingredients
In another bowl, whisk together the flour, baking soda, and salt. This will ensure that your leavening agent is evenly distributed throughout the cookie dough.
5. Combine Dry and Wet Ingredients
Gradually add the dry mixture to the creamed butter mixture. Stir gently until just combined—don’t overmix! You want a smooth dough without lumps but not tough cookies.
6. Fold in the Oats
Now, stir in the rolled oats until they are fully incorporated into the dough. This is what gives your cookies that great chewy texture!
7. Shape the Cookies
Using your hands, scoop out about 1 inch of dough and roll it into a ball. After that, roll each ball in a little extra oats to coat them evenly.
8. Arrange on the Baking Sheet
Place the oat-coated dough balls on your prepared baking sheet. Make sure they are spaced about 2 inches apart to allow for spreading while baking.
9. Make Indentations
Using your thumb (or the back of a spoon), gently press down in the center of each cookie ball to create a small indentation. This is where the jam will go!
10. Add the Jam
Now, fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t be shy; the jam is what makes these cookies special!
11. Bake
Pop the baking sheet into your preheated oven. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown. Keep an eye on them to avoid overbaking!
12. Cool and Enjoy!
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your delicious Oatmeal Raspberry Jam Thumbprint Cookies with friends or a nice cup of tea! 🍪
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is classic, feel free to swap it out for your favorite flavors like strawberry, apricot, or even lemon curd for a citrus twist. Just ensure it’s a thick jam to hold up in the cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them for longer, you can freeze them for up to three months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it contains xanthan gum for the best texture. The cookies may spread a bit differently, but they will still be delicious!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough in advance and refrigerate it for up to 3 days. When you’re ready to bake, just scoop and fill the cookies as directed. Allow the cold dough to sit at room temperature for about 10-15 minutes before baking for even results.
